2. To prepare the topping, stir the brown sugar and flour in a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in the walnuts.

3. To prepare the cake, stir the flour, baking powder, nutmeg, and salt in a medium bowl. Beat the butter, brown sugar, and vanilla in a large bowl with an electic mixer at medium speed until creamy. Add the eggs one at a time, beating until just blended after each addition. With mixer on low speed, gradually beat in the dry ingredients, alternating with the milk.

4. Spoon half the batter into the prepared pan. Sprinkle with half the crunch mixture. Spoon the remaining crunch mixture. Bake for 50-60 mins or until golden brown.